Three Hummus Recipes x Plant Snacks

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First, I must share that I’m not a big chip eater. Don’t get me wrong, I do love chips. But I don’t eat them often. Mainly because I want to eat as fresh and unprocessed as possible, but also because chips generally have a lot of sodium and I don’t want to eat too much salt. Then there’s my weird thing about whatever is in chips. Such as processed wheat, potatoes, vegetable oils, acrylamide, and all that stuff.

When Plant Snacks sent me a sample box of their grain-free cassava root chips, I had no excuses.

The Sea Salt flavor is made with clean whole ingredients: Cassava Root Flour, Sunflower Oil, Sesame Seeds, Sea Salt, Rosemary Extract. The Vegan Cheddar (my favorite!) has Cassava Root Flour, Sunflower Oil, Vegan Cheddar Seasoning (Tapioca Maltodextrin, Sea Salt, Natural Flavor, Lactic Acid, Paprika Extract, Yeast Extract, Organic Flavor), Sesame Seeds, Rosemary Extract. My next favorite flavor, Lime, has Cassava Root Flour, Sunflower Oil, Lime Seasoning (Tapioca Maltodextrin, Sea Salt, Citric Acid, Parsley, Lime Juice), Sesame Seeds, Rosemary Extract.

Can you find anything but goodness in these chips?

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Oh, and the Beet with Vegan Goat Cheese is addictive. Salt and Vinegar too. Speaking of salt, their sodium levels are quite low, making these snacking chips so easy to enjoy without worry for increasing my sodium intake.

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Whip up some hummus and create a snack board full of these flavorful chips!

I’m giving you three tasty hummus recipes that you can pair with Plant Snacks cassava root chips. Put out some fruits and veggies to make a vegan snack board for your next get together, or a small snack board to feed the kids. By the way, the kids/family/friends won’t know that the chips are healthy, plus they’re free of allergens like milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy.

Plant Snacks are non-gmo verified, certified gluten free, corn free, and have no added sugar. I have no reason to avoid the chip aisle when shopping for snacks like these.

Try out these easy to make hummus dips and have a party!


Pink (Beet) Hummus

Ingredients

  • 2 beets, peeled and halved

  • 3 garlic cloves

  • 2 cups cooked chickpeas, drained and rinsed

  • 3 tablespoons tahini

  • 2 tablespoons extra-virgin olive oil

  • 4 tablespoons fresh lemon juice

  • 3 tablespoons water

  • 1 teaspoon (pinch) cumin (optional)

  • Sea salt and pepper, to taste

Heat oven to 400°F. Drizzle beets and garlic with olive oil and wrap in foil.

Place on baking sheet and roast about 30 minutes, until the beets are cooked through tender.

In a high-speed blender, add the beets, garlic, chickpeas, tahini, olive oil, lemon juice, sea salt, pepper, and water. Blend until smooth. Add a pinch of cumin, to taste. Store in fridge for about 1-2 weeks.


Classic Hummus

  • 3 cups canned chickpeas, drained, liquid reserved

  • 2 garlic cloves 

  • ¼ cup olive oil

  • ¼ cup tahini

  • sea salt and black pepper 

  • 3 tablespoons lemon juice


Add the chickpeas with ½ cup of their cooking liquid (or water) in a blender.

Add garlic, olive oil, tahini, sea salt and pepper.

Purée until the mixture is smooth. Add more liquid, olive oil, tahini, or lemon juice as you like, until the consistency is smooth.

Add more lemon juice if you like, tasting and adjusting the seasoning, adding more sea salt and pepper as needed. Store in fridge for about 1-2 weeks.

Artichoke & Olive Hummus

  • 3 cups canned chickpeas, drained, liquid reserved

  • 1/2 jar artichoke hearts, drained

  • 5-6 Kalamata olives, pitted

  • 2 garlic cloves 

  • ¼ cup olive oil

  • ¼ cup tahini

  • sea salt and black pepper 

  • 3 tablespoons lemon juice


Add the chickpeas with ½ cup of their cooking liquid (or water) in a blender.

Add artichoke hearts, olives, garlic, olive oil, tahini, sea salt and pepper.

Purée until the mixture is smooth. Add more liquid, olive oil, tahini, or lemon juice as you like, until the consistency is smooth.

Add more lemon juice if you like, tasting and adjusting the seasoning, adding more sea salt and pepper as needed. Store in fridge for about 1-2 weeks.